Chilli-Coconut Shrimp with Tangy Cauliflower & Sweet Potato [Dairy free, Gluten free, Grains free, Sugar free, Low Carb, Paleo]
This simple and easy to prepare, quick meal is one that I put together for a dinner for one, in my work days home, which is away from my regular abode. Physically exhausted from a hot and humid long work day that turned into a work night too, with limited sleep, and, while I was not in cooking mode, Í’m happy with the way this filling and nutritious meal evolved into one that is share-worthy.
The base of this meal, or semi-cooled cauliflower and potato salad is one I use often, when a carb craving threatens, and the combination of the higher carbohydrate sweet potato, and low carb cauliflower, mixed with a lemony homemade Paleo mayonnaise, pulls this meal together beautifully.
Fresh shrimps (small fresh prawns), flash-tossed in hot coconut oil, seasoned with fresh garlic and chilli flakes, delivered an amazing tasting chilli-coconut shrimp dish, one that may be served on a plethora of salads or veggies for a quick Summer meal.
1 tblsp coconut oil or ghee
1 cup fresh shrimps
1 cup steamed cauliflower (rough, small chops, pre-cauliflower rice stage)
½ cup cooked sweet potato, chopped
2-3 tblsp Paleo mayonnaise
½ tsp chopped fresh garlic
1-2 tsp chilli flakes
Himalayan or Sea Salt and freshly ground black pepper to taste
Optional: Dried or fresh herbs as preferred.
- Bake a medium sized sweet potato until cooked, chop and set aside.
- Steam the chopped cauliflower for 10-15 minutes in a steamer, until tender and set aside too.
- Add the coconut oil or ghee to a non-stick frying pan on medium-high stove top heat, when the oil is hot, add in the garlic and chilli flakes and briskly stir fry. Once both ingredients are mixed, add in the raw shrimp and toss with the garlic and chilli flakes for 2 – 2½ minutes. The shrimp will change colour at this stage. Remove from the stove top.
- In a deep bowl, add in the cauliflower and sweet potato, and the mayonnaise. You may wish to add fresh herbs at this stage. Fresh coriander or chives or spring onion are good options – finely chop and add to the ingredients. Using a spoon, gently mix the cauli-sweet potato with the mayonnaise and herbs until well blended.
- Taste for additional seasoning – and add the Himalayan /Sea salt and black pepper or lemon pepper, as required, and gently mix together.
- Plate the cauli-sweet potato salad, top with the cooked shrimp and sprinkle on fresh herbs.
Serve lukewarm and Enjoy 🙂